Chicken Piccata
Chicken cutlets in a light lemon white wine sauce with capers and artichokes, served over thin pasta.
Servings: 4
Ingredients
- 2-3 boneless skinless chicken breasts 2 large or 3 regular sized pieces
- ¼ cup flour or less
- 4 Tbsp butter, divided 2 for pan frying chicken, 2 for sauce at end
- 2 Tbsp olive oil
- ¼ cup minced shallots or onion
- 2 cloves garlic
- 1 lemon, juiced about ¼ cup
- 1 cup white wine, divided ¾ for sauce, extra added at end
- ¾ cup chicken broth
- 1 can unseasoned artichoke hearts halved or quartered
- 1-2 Tbsp capers
- ¼ cup fresh chopped parsley plus more for garnish
- 1-2 tsp salt for seasoning chicken, flour dredge, pasta water and sauce, see note
- ½ tsp pepper for seasoning chicken and sauce
- 4 servings thin pasta like angel hair, spaghettini or vermicelli
Instructions
- Slice chicken breasts horizontally into 3 or 4 cutlets. Lay between parchment or plastic wrap and gently pound to thin and enlarge pieces. Season with salt and pepper.
- Add flour to wide shallow dish and season with flour. Dredge each piece of chicken on both sides, shaking off excess flour.
- Heat large wide non stick skillet to no higher than medium. Add olive oil and 2 tablespoons of butter. When melted and slightly foamy add pieces of chicken to pan without crowding. Fan fry on each side just until golden, about 2 minutes per side. Remove to a plate and continue cooking the rest of the chicken.
- Add shallots and garlic and sauté until soft without allowing to brown. Squeeze lemon juice into pan and add chicken broth and ¾ cup white wine, reserving the rest of the wine for the end. Increase heat and allow sauce to simmer a minute or so.
- Return chicken and any juices to the pan and spread out evenly, overlapping as little as possible. Cover and reduce heat for 10 minutes while sauce simmers, thickens and chicken finishes cooking. Turn pieces after 5 minutes to distribute evenly into sauce.
- Add artichokes to pan and cover for a minute to allow to heat through. Turn off heat and add reserved wine, capers and parsley. Add reserved butter and swirl pan to incorporate all ingredients while butter melts.
- While chicken is cooking bring a large pot of salted water to a boil. Add pasta and cook according to timing on package. Divide between 4 serving dishes.
- Top pasta with pieces of chicken. Pour sauce evenly over top and garnish with more fresh parsley if desired.
Notes
The amount of salt required depends on the sodium level of the broth and whether you're using salted or unsalted butter. Always taste as you go and season as needed.